Quick Oven Roasted Potatoes
Quick Oven Roasted Potatoes: simple recipe with combo of dill and thyme herbs to bring out the flavor in this easy dish. Serve with meat, salad or any fresh vegetable!
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I called this recipe Quick Oven Roasted Potatoes as these are extremely simple to make and are great for last minute guests. There’s a saying that the quickest and simplest potato recipes are the best (I happen to agree 🙂 ). These are delish and rich in taste; we usually prefer this recipe as a main dish and have cucumbers or tomatoes on a side rather than having potatoes as a side dish. I would prepare this dish in oven while we have meat grilling on the barbeque and then everything is ready at the same time when it’s time to serve. If you like strong herb taste, I’d recommend adding some fresh thyme or dill for the garnish before serving – it will add a lot of flavor!
Quick Oven Roasted Potatoes Ingredients:
- 2 lbs gold potatoes
- 1/2 large sweet onion (6 oz)
- 3 tablespoons organic extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
How to Make Quick Oven Roasted Potatoes:
1. Preheat oven to 425 degrees F. Line a parchment paper with baking sheet and set aside. Weigh 2 lbs gold potatoes; peel, wash and paper towel pat dry. Chop into 3/4″-1” pieces and place into large bowl. Peel, finely chop 1/2 large sweet onion and stir together with potatoes.
2. Pour 3 tbsps extra virgin olive oil over potatoes, sprinkle with 1 tsp salt, 1/2 tsp dried dill weed, 1/4 tsp dried thyme and 1/8 tsp ground black pepper. Stir everything together well so that all potatoes are covered in oil and spices.
3. Spread potatoes equally throughout the baking sheet in one layer. Bake for 25 minutes until potatoes become golden/brown-ish color (I did 30 for crispier taste and look). Serve fresh with your favorite vegetables or salad and/or meat. Enjoy!!
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Quick Oven Roasted Potatoes
Ingredients
- 2 lbs gold potatoes
- 1/2 large sweet onion, 6 oz
- 3 tablespoons organic extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F. Line a parchment paper with baking sheet and set aside. Weigh 2 lbs gold potatoes; peel, wash and paper towel pat dry. Chop into 3/4″-1” pieces and place into large bowl. Peel, finely chop 1/2 large sweet onion and stir together with potatoes.
- Pour 3 tbsps extra virgin olive oil over potatoes, sprinkle with 1 tsp salt, 1/2 tsp dried dill weed, 1/4 tsp dried thyme and 1/8 tsp ground black pepper. Stir everything together well so that all potatoes are covered in oil and spices.
- Spread potatoes equally throughout the baking sheet in one layer. Bake for 25 minutes until potatoes become golden/brown-ish color (I did 30 for crispier taste and look). Serve fresh with your favorite vegetables or salad and/or meat. Enjoy!!
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Carol Bunnis says:
I made this potato recipe last night. I served it along side of a meatloaf and baked beans. This was such a quick fix and it was delicious. I will definitely make this again
Olga in the Kitchen says:
So glad you enjoyed it, Carol!
Marissa says:
New fav, turned out perfect and exactly as described. thank you for this wonderful recipe
Betsy says:
These potatoes were FANTASTIC! & seriously so easy! I will be making them this way all the time now!
Olga in the Kitchen says:
That’s wonderful, Betsy! Sounds like you found a new favorite!
Maya says:
Hi Olga! I tried these and they were awesome…everyone in my family loved it!!
Olga in the Kitchen says:
That’s wonderful, Maya! I’m glad to hear your family enjoyed this recipe 🙂
Justine says:
Love this potatoes so much! They are so easy and that crispy exterior is just like restaurant-quality. We used onion powder since my kids don’t really like regular onion this way. Turned out amazing!
Olga in the Kitchen says:
Thank you for sharing that with us, Justine! Onion powder is a great sub in this recipe :).
jessica says:
Do you usually eat the onion after its baked? Thanks
Olga in the Kitchen says:
Yes, all the time! We love onions especially when they are more on the fried side 🙂
Trisha says:
We made your recipe probably once per week over the summer and today I decided to leave a comment for you to tell you how much we loved it. It’s so different than most baked potatoes and so yummy. It’s like kid friendly, it looks different and beautiful at a table along with few of your salads and the mashed potatoes. Love your cooking!
Olga in the Kitchen says:
Thank you, Trisha! I’m glad you love my cooking 🙂